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Ingredientes
- 3 Tbsp. Walnuts, crushed
- 6 Tbsp. Soured cream
- 2 x Oranges, juice of
- 2 tsp Orange zest, finely grated and dry in the oven
- 1 x Spring onion, finely sliced
- 1 x Red onion, diced
- 2 x Carrots, diced
- 1 lb Raw beetroot, diced
- 25 gm Butter
- 250 gm Potatoes
- 1 1/4 lt Vegetables stock
- 1/2 pt Orange juice Salt and pepper
Direcciones
- Soup: Heat the butter in the pan and sweat off the onion for 3-4 min. Add in the carrot, beetroot and potatoes and cook for 5 min continually stirring. Add in the stock, bring to the boil and simmer for 35-40 min till tender. Add in the orange juice and check the seasoning.
- Cream: Place the soured cream into a bowl and add in the crushed walnuts and 1tsp of dry orange zest and finely sliced spring onions. Mix in the ingredients and place a good spoonful to the centre of each bowl. Dust with the dry orange zest.
- Spoon into warmed soup bowls and serve with the orange and walnut cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 82 | 49% |
| Total Fat 9.4g | 12% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 375mg | 16% |
| Potassium 442mg | 13% |
| Total Carbs 19.45g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.01g | 4% |
| Protein 3.11g | 5% |
